Hi Hayder, xanthan gum is typically used with gluten-free flour, as regular flour (like the all-purpose and artisan bread flour) naturally contains gluten-forming proteins that give the dough strength. Adding xanthan gum to these wheat-based flour won't likely produce the result you're looking for; if you want your dough to be stronger, try using a higher protein content flour like our High-Gluten Flour. We hope that helps! Kye@KAF

• Reply